Made in a loaf tin, this pâté is easy to slice ... into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty ...

Top each one with 1 tablespoon of the cream cheese mixture, followed by a round of smoked salmon. Repeat until you have three layers in each stack. Add a spoonful of the pickled red onion and ...

Add more crème fraîche to loosen if necessary. 3. Top with the deep-fried capers and pink peppercorns. Serve with the poppadoms. Cook's note: This mouthwatering, home-made salmon pâté is perfect to ...

Smoked Salmon Gougères are light and airy French cheese puffs filled with smoked salmon and cream cheese. These elegant appetizers are perfect for any occasion, whether it's a fancy dinner party or a ...

Stuffed potatoes are a family favorite! Typically, we prepare them with ham or bacon and cheese. Today, we offer you a version with smoked salmon and cream cheese. Enjoy them hot or cold ...

Stuffed Salmon with Crabmeat & Cream Cheese is an elegant and delicious seafood dish. The salmon fillets are stuffed with a mixture of crabmeat, cream cheese, breadcrumbs, and herbs, then baked to ...

1. Cut the crusts off the bread and divide the bread into 3 batches. Liberally spread one batch with salmon pâté. 2. Spread the second batch with labneh or cream cheese and top with a few trout ...

This high-protein open sandwich with salmon and quark cheese makes a quick and convenient low-calorie lunch. Try topping with cooked and peeled prawns instead of the salmon. With a GI of 49 this ...

Rich with the flavors of salmon, white wine and goat cheese (but no actual cream!), this colorful, nutritious pasta dish comes together in a little less than half an hour. Whole grain pasta is a ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

Check out the online shop too, for smoked salmon pâté, made with cream cheese and butter, as well as silky fillet of smoked trout. Published in Issue 26 (winter 2024) of Food by National ...